Kulcha Naan

• 250g plain flour
• ½ tsp Baking Powder
• ¼ tsp Baking Soda 
• 1 tsp sugar
• ⅓ tsp salt 
• 2 tbsp thick yoghurt 
• 1 tbsp ghee or oil
• 2 tbsp milk, warm
• 100ml (approx) water, warm to knead the dough
• 1 tbsp Kalonji Seeds (onion or Nigella seeds) or 4 tbsp finely chopped coriander leaves, optional

Method

1. Mix together the flour, salt, sugar, baking soda, baking powder and kalonji seeds in a bowl. 
2. Add the plain yoghurt, ghee or oil, warm milk and a little of the warm water, mix and add more water as needed to bring the dough together. 
3. Knead for 10 minutes by hand until you have a smooth, pliable dough.
4. Place the dough in a lightly oiled bowl and cover it with a clean, damp cloth. It needs to rest for about an hour or two to help the gluten develop and make the Kulcha soft.
5. Roll out each ball of dough into a circle. You can top with some coriander leaves and roll out the dough.
6. Heat tava or frying pan over medium flame.
7. Brush some water on the underside and when the pan is hot place the kulcha on to it.
8. Cook until bubbles start to appear on the surface. Flip and cook until brown spots appear on the surface.
9. You can place it directly on the flame for a few seconds on each side then put on a clean tea towel.
10. Smear it with some butter over the top and serve immediately.

 

Served with

The best way to mop up and delicious curry sauce.